• Prep Time 15-20 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Chunks of crispy fried potatoes topped with chatpata masalas, coriander and lemon juice delhi style chaat!


  • Fresh ginger piece, peeled and cut into thin strips – 1 inch
  • Lemon juice – 3 teaspoons
  • Table salt – to taste
  • Potatoes, cut into ½ inch cubes – 3 large
  • Vegetable oil – for frying
  • Red onion, peeled and chopped – 1 large
  • Black salt – ⅛ teaspoon
  • Chaat masala – ½ teaspoon
  • Red chile powder -½ teaspoon
  • Roasted cumin powder – ¼ teaspoon
  • Green chiles, stemmed and finely chopped – 2 no
  • Chopped fresh cilantro leaves – 3 tablespoons



  1. Place the ginger strips in a small bowl, add 1 teaspoon lemon juice and ⅛ teaspoon salt and stir well. Keep it in the refrigerator till use.
  2. Place the potatoes cubes in a bowl and rub in ¼ teaspoon salt.
  3. Place a kadai (wok) on medium heat and add oil. When small bubbles appear at the bottom of the wok, add the potato pieces, a few at a time. Cook, stirring with a slotted spoon, for 5-6 minutes or till crisp and golden brown.  Drain with a slotted spoon and place on an absorbent paper. Similarly cook the remaining potato cubes.
  4. Transfer the potatoes into a big bowl.  Add the onion, ¼ teaspoon salt, ⅛ teaspoon black salt, chaat masala, chile powder, cumin powder, chiles, cilantro leaves and the remaining 2 teaspoons lemon juice and stir well.
  5. To serve transfer the mixture into a serving bowl, garnish with the refrigerated ginger strips and serve immediately.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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